Moulard Duck Breasts Grilled over Charcoal or Lava Stones

Magret à la Cheminée

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By Paula Wolfert

Published 1987

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I would suggest serving these gently cooked, delicious breasts with Michel Guérard’s Pureed Celery Root with Apples and Red Wine–Cooked Onions. In autumn, you can serve them with Cèpes in the Style of Gascony and Potatoes in the Style of Quercy. And in summer, try the Baked Eggplant Studded With Garlic, and a good doll